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May 2, 2016

Raw Mango Vatha kuzhambu Recipe | Mango Puli Kuzhambu

Usually I make sambarand kazhani kuzhambu with raw mango. My mom makes vatha kuzhambu using dry maa vathal. We call it as mangai puli kuzhambu. For the first time, I tried vatha kuzhambu adding raw mango following my MIL’s recipe.It came out really well. I loved the juicy, flavorful, tangy, pulpy cooked raw mango in spicy kuzhambu. Its a very simple vatha kuzhambu recipe. No grinding works at all. Ideal to prepare in busy mornings for working women and bachelors. As raw mango takes very less time to cook, this kuzhambu/gravy can be made in less than 15 minutes. Try this easy, quick mangai vatha kuzhambu recipe during this mango season and enjoy.Lets see how to make raw mango vatha kuzhambu.
Check out my other mango recipes HERE

Raw Mango Vatha Kuzhambu Recipe

Mangai vatha kuzhambu - Tangy, spicy gravy adding raw mango

Cuisine:South Indian

Category:Kuzhambu Recipes

Serves:Serves 2-3

Prep time:10 Minutes

Cook time:10 Minutes

Total time:20 Minutes

INGREDIENTS

Raw mango - 5 pieces ( 1/2 no)

Tamarind - Big gooseberry size

Sambar powder - 1.5 tbsp ( Add 2 tbsp for more spicy kuzhambu)

Turmeric powder - 1/4 tsp

Grated jaggery – 2 tsp

Salt & water - as needed

To temper

Cooking oil or Gingely oil - 1.5 tbsp

Mustard seeds - 1/ 2 tsp

Urad dal - 1 tsp

Cumin seeds/Jeera - 1 tsp

Toor Dal - 1 tsp

Small onions - 10 nos

Garlic cloves - 15 nos

Curry leaves - few

METHOD

Wash and slice the raw mango into big pieces.Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder. Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook. So stay nearby and keep checking. Check it with a knife whether the mango pieces are cooked soft but firm in shape.

Remove the cooked mango pieces in a plate and soak the tamarind in the remaining mango cooked water. Chop the onions, garlic cloves and curry leaves.

Take the extract from soaked tamarind and add it to the sauteed onion mixture. Add turmeric powder, sambar powder, jaggery and salt. Boil for 5-10 minutes till the gravy thickens.

Lastly add the cooked mango pieces, give a boil and switch off the flame after it thickens. I garnished the gravy with some fried vengaya vadagam for additional flavor. You can add a tsp of gingely oil for garnishing. Transfer the gravy to a vessel and cover it till you serve.

Enjoy with plain rice, any kootu and sutta appalam !

Note

The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambar powder if its tastes too tangy.

Noe what i tried this recipe last Tuesday, My hubby and mother in law said it was so yummy, eat and eat until the gravy finished:) Thank you so much to sharing this delicious recipe. and Rachel mummy so happy mummyyy :) Thanks again dear sis, keep rocking :)